Old-fashioned gingerbread modernized with pumpkin purée. A great way to enjoy the crisp cool afternoons of autumn (and use up leftover pumpkin).
||In large mixing bowl, combine flour, salt, baking soda and spices.
||In separate bowl, cream butter, margarine and brown sugar. Blend in eggs one at a time, followed by molasses.
||In 2-cup measure, add vinegar, skim milk and cream. Total volume of liquid should be 1 1/3 cups. (You can adjust amounts of cream and skim milk according to your preference.)
||Add dry ingredients (in three portions) alternately with liquid ingredients (in two portions) to creamed mixture, incorporating well after each addition.
||Fold in raisins, if desired.
||Turn batter into prepared 9x13" pan.
||Bake at 350 °F (175 °C) for 45 to 55 minutes, or until center of cake tests done.
||Remove from oven and allow to cool slightly. Using a sieve, sprinkle icing sugar over top of cake before cutting into squares.
There are 257 calories in 1 serving of Pumpkin Gingerbread.
Calorie split: 35% fat, 59% carbs, 5% protein.
Amount Per Serving
% Daily Values*
Calorie Counter 100% Free
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